Thursday, January 22, 2009

Below is a an extract from www.epicurious.com with regards to the food trend for 2009. Further on is my take for the same tune but the localized version.

Epicurious Predicts Top 10 Food Trends for 2009by James Oliver Cury

With the dawn of a new presidency, a deepening recession, and a fine-dining culinary culture that sometimes veers into the impossibly surreal, soberness is setting into the food world. Gone are the behemoth restaurants, $1,000 omelets, and ice cream made of dehydrated chile flakes. Hallmarks of 2009 will include a return to families cooking together and eating at home more than they have in decades, a premium on high-quality, seasonal ingredients that provide good value, and an emphasis on simple food for the people, by the people.

1. "Value" is the new "Sustainable"These days, the economy dictates our cooking and shopping decisions: Bargains are in, no matter where they come from.

2. The Compost Pile is the new Flower GardenGrowing your own now refers to vegetables, not just herbs, and that will in turn help feed the gardener's compost pile. Live worm garnishes, however, will not make it to the house salad.

4. Noodle Bars are the new Sushi JointsWith some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen,udon, or soba shop in your neck of the woods, there will be soon.

5. Ginger is the new MintMove over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York. 6. Smoking is the new FryingYou know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons (Eben Freeman at Tailor, for example), and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, even smoked steelhead roe (at Chicago's Alinea). Who says smoking's bad for you?7. Regional Roasters are the new StarbucksIt's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded and overreached, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland, OR), Bluebottle (San Francisco), and La Colombe (Philly).

8. Portland (Maine) is the new Portland (Oregon)Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start.

9. Rustic Food is the new Molecular Gastronomy Wacky-weird-science cuisine that requires fancy-schmancy equipment doesn't necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback. Again.

10. "Top-Rated" is the new "Critic's Pick"Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think? Don't believe us? Feel free to comment below!

The top 10 trends for the home cook and the restaurant-goer for the average Singaporean in 2009.By Chef Eric LowWe do not have a new incoming PM. Molecular Gastronomy in the local culinary scene is almost on the verge of biting the dust. Our local MG maverick Chef Edward Voon has quit Aurum and gone back to the kitchens of the Tower Club. There might be some possibilities of a $100 omelette featuring a “mountain” of white truffle shavings in some die hard fine dinning restaurants here. With so many new ice cream parlours touting home made, self brewed, artisan designed ice creams, we may eventually see a sambal chilli hay bee hiam flavour. Hallmarks of 2009 will include a return to families cooking together, making a huge mess in the process and leaving all the wash up to the maid forcing her to sleep only at 1am. Singaporeans will be eating at home more than they have in decades, thanks to more ERP, higher transport costs and still having to pay service charges for lousy service. Hopefully our people will also understand that there is no such thing as cheap and good when it comes to food and be expected to pay a premium on high-quality, seasonal ingredients that provide good value, and just stay focus with regards to emphasis on simple food with quality ingredients.

1. "Value" is the new "Sustainable". These days, the economy dictates our cooking and shopping decisions: Bargains are in, no matter where they come from. Same as in SG. Sheng Siong will continue to be the number one supermarket choice of most Singaporeans offering much more in variety although prices are no longer that cheap as before. Fairprice may have more outlets but everything is so limited and standard that it never offers anything new and exciting to discover.2. The Compost Pile is the new Flower Garden. Given that about 70% of Singaporeans live in HDB, it is almost impossible to grow your own vegetables even in the balcony if u are lucky enough to have one. With Singaporeans struggling to keep their jobs in this dire economy, growing vegetables is not one of the options for recreational activities. However to be eco friendly, the government continues to encourage all citizens to drink Newwater distributed for free in grassroots, charity and lousy budgeted events.

3. Spanish is the new Italian, Pasta to make way for Paella….. Yes Spanish cuisine is trickling in, although we need much more help from AVA to allow more Spanish produce and products to come in at more decent price levels. We love to have beyond Serrano Ham, smoked paprika, chorizos, padron peppers, mojitos, calbrese cheese, manchego cheese, sherry wine, mallorca almonds……

4. Gourmet Pasta Piazzas are the new Sushi JointsWe have too much local noodles as in hawker stalls around. We already have artisan ramen,udon, or soba shops, now we badly need places where u can get pasta in your neighbourhood hawker centers cooked the real Italian way and not some modified localized version.We like it to be “Al Dente” and not drowning in too much diluted sauce. Hopefully there will be soon when more retrenched chefs turn entrepreneurs. 5. Basil and Saw Leaf is the new Mint. We have been drinking Teh Halia for donkey years, ginger is nothing new and exciting for us. But much as we are in the box, we should get out and start exploring other tropical flavour bursting herbs beyond what we already know as in coriander and spring onions. Basil is the in-coming thing for cocktails and saw leaf is added to local salads in place of coriander.

6. Smoking is the new Frying. We still like our goreng pisang and Yew Char Kway when we eat out of home. Yes, healthier choice label products should be one of our choices when we shop or eat. Call us hypocrites if u care, however at the end of the day, the message is that taste is still important and food businesses should know that by getting a healthier choice label on your product does not mean u will have the best selling product on hand. As on smoked foods, of course we love BBQ Sauce, Sausages and Bacon. We can’t smoke our foods at home but we love to try anything that is smoked as long as it is given out free in supermarkets, food shows and cooking workshops by chefs.

7. Ya Kun and Killiney are still the new Starbucks. It's come full circle. What started as a local coffee phenomenon migrated to other countries and turned their citizens into kaya junkies. With the economic crunch, people are down sizing and opting for better value options. About five bucks at Yakun or Killiney gets u two toasts, a pair of soft boiled eggs and coffee far more nutritious and value than just one medium frappucino at Starbucks.

8. Bukit Timah (Old Fire Station) is the new Bukit Timah (Greenwood Ave). Vacated post colonial properties usually end up as new business opportunities for great chefs to start new restaurants, and local foodies will continue to have an endless choice of restaurants serving the same Chilean seabass (codfish), Wagyu Beef and Kurobuta Pork Belly….usually ending with tiramisu or a molten lava chocolate cake.

9. Rustic Food is the new Molecular Gastronomy Can’t agree more on this. Who wants to eat Nasi Lemak out of a test tube? Or to have your delicious roast beef turned into a morsel of ice cream that doesn’t give the satisfaction of beefy meatiness. Most importantly, no one really wants to pay through the nose again and again for a 13 course menu sitting on a wheel chair in some operating theatre set up with a reference taken from SGH. Plus the feeling that it was some weird scientist trying to feed u instead of a chef. Expect to see chicken curry and kong bak pau stage a comeback again.

10. "Top-Rated" is the new "Critic's Pick"Power to the people; Yes we all agree on this. Why believe what one person says when you can read and reflect on what hundreds think? It is even worse when the one person who is suppose to do a professional commenting is not a qualified F&B professional in any field, no F&B job experience to relate to and does not really know what is called the interest of fairness in restaurant review. eg. Doing a write up on a new establishment within two weeks of opening or soliciting for free food based on the excuse of writing a publicity review. Trust me, we the F&B professionals know who the guilty parties are. Don't believe us? Feel free to comment below!

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About Me

Trained at the Culinary Institute of America (CIA) and SHATEC, spanning 20 years of culinary experiences in hotels, restaurants, private yachts, personal chef services and food science, Chef Eric has done many successful partnerships with PA and private culinary studios. His workshops are informative, educational and inspiring to all who share a passion for food both in travelling, cooking and eating. He builds the success of the workshops through the participants’ successes of cooking up a great meal at home!!
Chef Eric’s culinary achievements include being a WACS certified culinary judge for international and national level culinary events, a recipient for World Gourmet Summit At-Sunrice GlobalChef Awards 2005, Guest Chef for the Singapore Tourism Board’s Singapore Food Festival 2008 Makan Classes, PA’s annual Singapore Culinary Journey Series. Other accolades include judging at FHA Culinary Challenge 2010, Penang Culinary Challenge 2012. He was also a Team Assistant to the Singapore National Culinary Team for Food and Hotel Asia (FHA) 1998 Salon Culinaire.

What past participants say about my cooking workshops

Dear Chef,

Congratulations on your award, we feel honoured to learn under a world class chef. I enjoyed your lessons very much because firstly it's cheaper than any other schools outside, and your recipes are interesting & easy to follow. I have cooked your recipes on several occasions and my family enjoy the change in my style of cooking very much.

Thanks & RegardsMay April 21, 2005

Hi Chef Yong,

I attended your class on Roast Beef at CSC last night and really really enjoyed it! (I was the one sitting in front right at the side asking many questions and first to help you take the samples to pass around the class), and I am actually a trained Home Economics teacher and still I found your lessons useful, your tips helpful, your teaching patient and thorough. I immediately recommended your classes to my friends and colleagues :) I will def adopt and adapt some of your recipes for my young students in time to come.

Dear Chef Yong,Yesterday was my first time attending your class and I enjoyed it. It was my first time too coming to know about the different types of sauces,vinegars and herbs. I'm new to Western cooking. I'm looking forward to attend your next workshop next Wed at CSC.

Have a nice day!RachelParticipant from Civil Service Club15th November 2007

Hello Chef , I've just attended your cooking class and I wish to be on your Mailing list.PS: the food is GREAT! (: Thank You and God BlessLim Siew GekSaturday 30th June 2007

Dear Chef,I attended your last class at cainhill last Saturday morning. The dishes were very yummy. Which civil service club are you teaching? I check there were a few.RegardsJennifer AngMonday 25th June 2007

Hi ChefI enjoyed your Italian cooking class on 23 June (Sat) morning. The pasta and grilled chicken were simply yummy! I also enjoyed the tomato based sauce which was served with the grilled chicken. Would appreciate if you could let me have the recipe for the tomato sauce.Hope to attend more of your classes in future. Will be checking out your blog for updates.

Thank you.Lisa.Sunday 24th June 2007

Dear Chef,
I have enjoyed your cooking classes and my family are always looking forward for your class.
The Pasta Carbonara was so.........so delicious and the best I ever tested in Singapore.
Cheers
Yik Huey
23rd April 2007

Dear ChefA very happy, healthy and successful new year to you and your family.

I have attended all your Chinese New Year workshops (menu #4 to #9) and I am impressed - you make cooking seem so easy and your recipes are yummy.Thanks for sharing.I have prepared some of the recipes for my family renunion dinner and received rave reviews - "yummilicious, refreshing change, taste good and look good..." In fact many relatives are asking for recipes of the cereal prawns, xo meepok,braised duck and black glutinous rice.I am in the midst of sorting out your recipes and would appreciate if you will send me the brochures/pdf files on menu 4 to 7 for my file.

Thanks again.

With kind regardsLynda LowWednesday, February 28, 2007

Dear Chef,I am Carmen from Colombia. I took some cooking lessons in Marine Parade last year and enjoyed them very much with my friend Zuleyca from Argentina. I am leaving Singapore next week. I'm going to England. I will miss your lessons a lot. Congratulations for your great work. I hope my friend Zuleyca can continued having this lessons. Thanks a lot for your information and all the best for you and your family. Kind regards Carmen
29th May 2006

Hi Chef,
Thanks for sharing all your interesting recipes with us.
Looking forward to all your upcoming interesting recipes. Glad to note that there is a menu focusing on "Hi Tea session" as I do love to invite friends for some simple delights of such. I must say that I enjoyed and love all your Italian pasta classes. It is really good and fantastic.
Thanks again to your passion in food and willingly share with us all the interesting recipes. I truly learned and enjoyed most of your classes that I attended. You are simply the BEST!
Regards,
Puihun
8th July 2006

Dear Chef,
What a lovely Tiramisu that was. Heavenly! The lamb and the salad were fantastic, too.
Regards,
Kay Parkinson June 28th 2006